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Squash Wild Rice Skillet


Squash Wild Rice Skillet
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It


Fantastic combination of flavors all in one skillet!  The hearty veggies taste great with the sweetness of the squash and apple!  Plus, this is a quick and easy meal with leftover rice or if you cook your rice ahead of time!

Cook Wild Rice:

2 cups wild rice (quick cooking)

Go ahead and cook the rice according to package directions (this can also be done ahead of time).

Cook Onions:

1 Tbsp olive oil
1 yellow onion (diced)

Add oil to a large skillet over medium high heat.  Add onions and cook about 5 minutes until they are beginning to get tender.

Cook Squash:

2 cups butternut squash (peeled, seeds removed and cut into 1/2 inch pieces)
1/2 tsp dried thyme

Add to the skillet with the onions and cook for about 10 minutes until squash is tender (you want it tender when pierced with a fork, but not mushy.)

Add to the Skillet:

2 cups kale (leaves cut off stems and chopped, discard stems)
4 Tbsp almond milk (or milk of your choice)
1/2 tsp sea salt
1/2 tsp black pepper

Add kale to the skillet and stir to combine.  The kale will wilt slightly.  Then add the cooked wild rice, almond milk, salt and pepper and stir again.  Let simmer about 3 minutes or until everything is heated through.

Put it all together:

2 apples (chopped, no need to peel, about 2 cups)
1/2 cup walnuts (chopped)
1/2 cup mozzarella cheese (shredded, or cheese of your choice)

Add to the skillet and stir until cheese is melted.

Serve and enjoy!

(Recipe adapted from pinchofyum.com)
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